Anything creamed reminds me of my grandma. She use to make the best creamed potatoes with peas. So needless to say I loved this recipe! It would be a great addition to any holiday spread this year. They are amazing on there own or would make a great accompaniment to a fish or meat main dish. This will become a regular dinner item at my home. 

Ingredient list:

8 cups water

3 tablespoons coarse sea salt, divided

2 bags (10 ounces each) pearl onions peeled

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk or unsweetened flax seed milk

1 tsp dried coriander

2 tsp ground sage

3 tbsp fresh rosemary chopped roughly 

2 C spinach 

Method:

Place onions and water in a medium sauce pan 

Bring to a boil and cook onions until soft, about 8-10 minutes

Drain onions and set aside

Melt butter in a small saucepan over medium heat

 Add flour, and whisk until mixture bubbles 

Slowly whisk in milk 

Raise heat to medium-high, and bring to a boil, whisking frequently

Stir in remaining salt, coriander, sage and rosemary

Add spinach and cook until spinach has softened

Enjoy!